Spiced chicken en papillote with preserved lemon
60g butter, at room temperature
1 chicken (1.6kg), removed from the fridge 20 mins before cooking
300g couscous, cooked according to package instructions
Lemon juice and yogurt, to serve
2 garlic cloves
½ cup chopped coriander
½ preserved lemon, chopped
1 tsp harissa
3 tsp ras el hanout
Pinch of ground cinnamon
Preheat oven to 190°C.
Spice paste: Coarsely crush garlic and a pinch of salt with a mortar and pestle. Add coriander and pound to combine, then add remaining ingredients, pound well and season.
Rub butter all over the chicken, then coat with the spice paste. Place 3 large sheets (about 45cm each) of baking paper on a work surface so they overlap, place chicken on top and wrap to enclose, securing with string. Roast until juices run clear when thigh is pierced with a skewer, 1 hour 40 mins. Rest in paper for 10 mins.
Squeeze lemon juice over chicken, spoon cooking juices on top and serve with couscous and yogurt.